Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1/2 cup Smorzasoel chocolate chips
Special equipment needed:
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, and mix until just combined.
6. Fold in the shredded coconut and Smorzasoel chocolate chips.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F
Serving size:
12 cupcakes
Nutritional information:
Calories: 270
Fat: 14g
Saturated Fat: 9g
Cholesterol: 55mg
Sodium: 190mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 22g
Protein: 3g
Substitutions for ingredients:
- You can use regular chocolate chips instead of Smorzasoel chocolate chips.
- You can use almond milk or regular milk instead of coconut milk.
- You can use sweetened shredded coconut instead of unsweetened shredded coconut.
Variations:
- You can add chopped nuts, such as pecans or almonds, to the batter.
- You can top the cupcakes with a dollop of whipped cream or cream cheese frosting.
- You can sprinkle additional shredded coconut on top of the cupcakes.
Tips and tricks:
- Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Do not overmix the batter as this can result in tough cupcakes.
- Let the cupcakes cool completely before frosting them.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a decorative platter or cake stand.
Garnishes:
Sprinkle additional shredded coconut on top of the cupcakes.
Pairings:
Serve the cupcakes with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
These cupcakes are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the cupcakes are dry, you may have overbaked them. Try reducing the baking time by a few minutes.
- If the cupcakes are too moist, you may have added too much liquid to the batter. Try reducing the amount of coconut milk.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling food. Keep perishable ingredients refrigerated until ready to use.
Food history:
Cupcakes originated in the United States in the late 18th century and were originally called "number cakes" because they were measured by the number of cups of ingredients used.
Flavor profiles:
These cupcakes have a rich chocolate flavor with hints of coconut and Smorzasoel chocolate chips.
Serving suggestions:
Serve these cupcakes as a dessert at a party or enjoy them as a sweet treat with a cup of coffee or tea.
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